Name: Orange Dreamsicle Fudge Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 2/3 cup heavy cream; 3 cups granulated sugar; 3/4 cup unsalted butter; 7 oz marshmallow cream; 2 cups white chocolate chips; 3 teaspoons orange extract; Orange food coloring (up to 10 drops, based on preference)

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Introduction

Orange Dreamsicle Fudge is a delightful treat that combines creamy white chocolate with bright orange flavors for a nostalgic twist on classic fudge. Its smooth texture and vibrant taste make it perfect for sharing or enjoying as a special indulgence.

The image shows a stack of square dessert bars on a white plate placed on a white marbled surface. Each bar has two visible layers: the bottom layer is smooth and light cream in color, while the top layer has a swirled pattern of bright orange and cream colors, giving a marble effect. The texture of the top looks soft and creamy with gentle waves, while the bottom layer appears firm and slightly shiny. The bars are neatly stacked with one piece tilted slightly forward to show the marbled design clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup heavy cream
3 cups granulated sugar

3/4 cup unsalted butter
7 oz. marshmallow cream

2 cups white chocolate chips
3 teaspoons orange extract

Orange food coloring (up to 10 drops, based on preference)

Instructions

Step 1: Grease a 9×13 inch baking pan and line it with parchment paper, making sure to cover all sides.
Step 2: In a saucepan, combine the unsalted butter, 2/3 cup heavy cream, and granulated sugar. Stir over medium heat until the butter melts completely and the mixture is well blended.

Step 3: Continue cooking the mixture until it reaches 235°F (softball stage). Once reached, stir continuously for 3 minutes.
Step 4: Remove the saucepan from heat. Quickly stir in the marshmallow cream and white chocolate chips until the mixture becomes smooth and creamy.
Step 5: Transfer about 1 cup of the fudge mixture into a separate bowl. To the remaining mixture in the saucepan, add the orange extract and orange food coloring. Mix thoroughly until you reach your desired color.

Step 6: Pour the colored mixture evenly into the prepared pan.
Step 7: Drop dollops of the reserved plain mixture over the orange layer. Use a butter knife to swirl the two mixtures together, creating a marble effect.
Step 8: Refrigerate the pan for 2 hours or until the fudge sets properly.

Step 9: Cut the fudge into squares and enjoy this bright, creamy dessert.

Tips & Variations

For a stronger orange flavor, add an extra teaspoon of orange extract, but be careful not to overpower the sweetness.
You can substitute white chocolate chips with vanilla-flavored baking chips if preferred.

Swirling can be customized by using a toothpick for more detailed patterns.
If you prefer a softer fudge, reduce the cooking temperature slightly to just below the softball stage.

Storage

Store the fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. To soften refrigerated fudge before serving, let it sit at room temperature for 10 to 15 minutes. Avoid freezing, as it can alter the texture.

How to Serve

The image shows several square pieces of layered fudge stacked on a white plate set on a white marbled surface. Each piece has two clear layers: a creamy ivory base with smooth texture and an orange layer swirled throughout in a marbled pattern. The top layer also has the same marbled orange and ivory mix, giving the fudge a rich, sweet look. The edges are clean and sharp, highlighting the separation of the two layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh orange zest instead of orange extract?

Yes, fresh orange zest can be used for a natural citrus flavor, but it will be less concentrated than extract. Use about one tablespoon of zest for a lighter orange taste.

What does cooking to the softball stage mean?

The softball stage refers to heating sugar syrup to about 235°F, where a small amount dropped into cold water forms a soft, pliable ball. This is essential for achieving the right fudge texture.